Don’t have time to make dinner? Too hot outside? All of the above? This recipe will fit both of these scenarios. All you need is a can of beans, some veggies, olives, basil, and some dressing and you are well on your way to supper! And trust me, this takes about 15 minutes to put together!
I play trivia every Tuesday night (don’t ask how my team “Loose Lips” does; while we are usually at the bottom of the leader board, we always have lots of fun) and on these evenings, if I don’t eat in town, I end up eating when I get home close to 9 p.m. And even I don’t want to fix something for dinner that late, so it tends to be an egg, some cereal, or a glass of milk before I head up to bed. A couple of weeks ago, I started to feel this was bad nutrition; I really needed to eat a light dinner. I had in my mind a bean salad with a tangy vinaigrette would be a simple and healthy dish to serve on top of some greens. So before I headed out the door, I created this dish that was ready to eat when I got home!
Leaving it in the fridge for an hour or two to let the flavors marry is perfect, but you can also eat it right away. If you serve later, add the basil right before serving. I’ve made this with sweet onions in place of the shallots, and black olives in place of kalamatas, it’s all good. Whatever you have on hand (or don’t) will work. Add extra cucumber if you don’t have the tomatoes, or vice versa. And if you don’t have basil, fresh oregano would be a lovely alternative. Substitute white beans or another light bean if that’s what you have in the cupboard. And while this salad is vegan and gluten-free, I don’t think adding some tuna packed in olive oil is such a bad idea. Or some crumbled feta or ricotta salata cheese. It will all taste delicious!
I realized after I started working on the ingredients for this salad that it is reminiscent to one I posted last summer, Cucumber and Tomato Salad with Chickpeas, with a few additions and subtractions. Either salad is a quick and nutritious meal, whether it’s for lunch or dinner!
1 can chickpeas, drained and rinsed, or roughly 2 ½ cups
2 small tomatoes, diced
1 cucumber, peeled, cut horizontally, seeded, and roughly chopped
¼ cup chopped kalamata olives
1-2 TBS finely chopped fresh basil
1 tablespoon finely minced shallot
2 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste
In a mixing bowl, add the chickpeas, tomatoes, cucumber, and olives. In a small bowl, whisk the oil, vinegar, mustard, and shallots. Add to the chickpea mixture and toss gently. Add the basil before serving if you’re letting it sit for a couple of hours. Or eat immediately.
MVK’s Endorsement of the Week: Picnic in Provence, a Memoir in Recipes by Elizabeth Bard
In 2011, it was just dumb luck that I came across Elizabeth Bard’s first food memoir, Lunch in Paris, A Love Story with Recipes, while I was perusing the food memoir section at a bookstore. A story of living in Paris, meeting the man of your dreams, it was a truly fun story and one of the better food memoirs I’ve read. So imagine my delight when I was in the same section of the same bookstore (the Northshire in Manchester, Vermont. It has the BEST food memoir selection I’ve ever seen!) to find that Bard has continued writing and has moved to Provence!
Picnic in Provence, a Memoir in Recipes is a true delight. Now married to Gwendal and in tow with tiny Alexandre, Bard retells the story of finding the small town of Céreste in the heart of Provence, where she and her family move into the home of poet René Charr. Now she’s not a visitor, she is entrenched in day-to-day village life. And what I liked about this is Bard shows us life in another country as well as her vulnerable side; as a new mother, she writes about her questions and fears with her son when it appears he prefers his father to her. The back and forth of should she give up her U.S. citizenship to become a French citizen? (She does.) What it’s like to be an American living in a country where there is a certain “style,” ie. French women don’t get fat. One of my favorite chapters was when her friend, Courtney, visited. A woman who suffered from bulimia and binge-eating, Bard turns to look at her own eating habits and those of France vs. the U. S. “A French diet is a balancing act. If you eat a little extra dessert at dinner, you have a bowl of soup or a plate of steamed vegetables the next day for lunch. I call it the quiet diet. It’s nobody’s business but mine.”
Throughout it all, Bard gives us mouth-watering recipes and food descriptions. “There’s something a little greedy about roasted tomatoes. Slick with olive oil and mellowed with garlic, pulpy like a supermarket romance novel, they are my attempt at pleasure hoarding. I want to be able to peek into the freezer in December and know I can use this spark of sunshine to light up a winter pasta sauce or guarantee a sensational base for braised veal shank or white beans.” (I’ll be doing that this summer.) French cooking isn’t about fancy cooking with sauces, most of it is simple, local, fresh food since you go to the market regularly throughout the week. White Beans with Tomatoes and Herbs, Zucchini Gratin, Lentil and Sausage Stew, Arugula Salad with Chicken, Fresh Figs, and Avocado, Mulled Wine Roasted Plums. (Is your mouth watering yet?)
I won’t spoil the ending for you like the book jacket did for me (grrr), but I have a feeling in the next few years I will find yet another chapter in Bard’s food life on the shelf of a bookstore. If I’m lucky enough.